34 Delicious Recipes for a Memorable Vegan Mother’s Day Brunch

By Lisa Esile, MS,

Last Updated:

It’s that time of year when we take a moment to thank our mothers for everything they’ve done for us. (Thank you, Mom!) This is a day when Mom gets to put her feet up and be spoiled—and what better way to spoil her than with a big, beautiful plant-based brunch? To help, we’ve put together some of our favorite special vegan brunch recipes, including grain bowls, flatbreads, coffee cake, muffins, and more, that are sure to make this a Mother’s Day to remember.

Looking for gift-worthy baked goods to present to Mom, then check out these delectable Edible Goodies to Gift.

Thai Breakfast Salad in a teal ceramic serving bowl

Good Morning Bangkok Salad

Treat Mom to a Thai breakfast tradition with this big, beautiful salad known as khao yam. This tasty bowl features loads of colorful goodness, with crunchy red cabbage and napa cabbage, crisp cucumber, and sweet carrots sharing center stage. Chewy brown rice adds heft, while a few chopped peanuts add nutty richness. A tangy dressing loaded with ginger, lime zest, and crushed pepper ups the flavors and transforms this into something special. A commenter shares, “This is outrageously great!”
Dreamy Zucchini Breakfast Cookies stacked in a row on a white kitchen towel

Dreamy Zucchini Breakfast Cookies

These simple-to-make cookies are just sweet enough and fabulously healthy while still appealing to a broad audience. Grated zucchini provides moisture to the mix, while almond butter adds richness, and a little maple syrup is all you need to sweeten them up. Young kids will love making these. In fact, the easiest way to mix the batter is with your hands. Oh, what a glorious mess the kitchen will be, but what a happy Mom they'll make. A fan raves, "These are great! Quick to put together, not too many ingredients. I love them with peanut butter substituted in."
Waffled Smashed Potatoes with Creamed Spinach on white plates

Waffled Smashed Potatoes with Creamed Spinach

Flour-free and deliciously comforting, these memorable savory potato waffles will fill Mom up and have her asking for seconds. They’re easy to make, too: Toss steamed potatoes with a smoky tahini sauce; then press them in a waffle maker. At the same time the waffles are cooking, whip up a batch of creamed spinach to serve over the top. Done and delicious. Shares one commenter, “Thank you for a stellar recipe. Creamy and crispy textures are a treat.”
Gluten-Free Crepes stuffed with strawberries on a white ceramic plate

Gluten-Free Crepes

This standout gluten-free crepe will become a mainstay in every gluten-free kitchen. Garbanzo bean (chickpea) flour has a light texture and buttery flavor, making it an excellent base for the batter. Tapioca flour adds a stickiness that holds the crepes together, mimicking the gluten effect in wheat flour. You can serve these with sweet or savory fillings of all kinds, but berries and chocolate chips are the way to go for Mother's Day!
strawberry rhubarb muffins in a muffin tin and an on gray plate with a pink napkin

Vegan Strawberry-Rhubarb Muffins

Treat Mom to the sweet-smelling aroma and tender crumb of these fruity strawberry muffins. Naturally sweetened with dates and banana, and with chunks of strawberry and rhubarb in every mouthful, these juicy, slightly tart muffins are sure to be a hit.
Strawberry Chia Seed Pudding in tall parfait glasses against a gray background

Strawberry Chia Seed Pudding

Strawberry, the fruit of love, makes everyone feel special. In this stunning pudding, orange-infused strawberries cook down until jammy and combine with absorbent, slightly crunchy chia seeds to create a heavenly creamy, fruity blend. Serve chilled with fresh berries for a decadent brunch treat. Tip: Feel free to get creative with your toppings; bananas, granola, or cacao nibs would all be delicious add-ons!
Vegan Cinnamon Muffins in a metal muffin tray

Vegan Cinnamon Bun Muffins

Served with a cup of tea and a smile, plant-based powerhouse Dreena Burton's fluffy cinnamon-coated muffins will be a hit with Mom. A blend of oat flour and spelt flour combines with vegan yogurt, maple syrup, and plant milk to create a moist crumb, while raisins add juicy pops of sweetness to every mouthful. Serve as they come, or top with a cinnamon-infused date crumble. Note: If you are not gluten-free and don't have spelt flour, feel free to use wheat flour instead. A reviewer writes, "One of the best things I have ever baked."
Sweet Potato Dessert Waffles topped with crushed nuts and whipped cream placed on a dark background

Sweet Potato Dessert Waffles

These crispy-on-the-outside, tender-on-the-inside sweet potato waffles taste like a fancy dessert but are healthy enough to eat any day of the week. The citrusy notes of orange zest and orange juice play well with sweet potato, while rolled oats and wheat flour keep everything light and airy. Sprinkle with your choice of toppings, such as fresh berries, banana slices, crunchy cacao nibs, buttery pistachios, and homemade aquafaba whipped cream. A reviewer notes, "The perfect level of sweet. One of the best WFPB waffle batters I've had so far."
Tamale Waffles with Black Bean Hash on a grey countertop

Tamales-Inspired Waffles with Black Bean Hash

These sensational waffles get their airy texture from a three-flour blend consisting of masa harina, cornmeal, and almond flour. Top with seasoned black beans, veggies, salsa, guacamole, and jalapeño chile (optional) for a heavenly start to the day. A reviewer notes, “These tamale waffles are my favorite FOK waffles. They are consistently crunchy, light, and have a wonderful taste.”
Spicy Cajun Hash on Grits in a white ceramic bowl on top of a blue cloth napkin

Spicy Cajun Hash on Grits

In this sensational hash, a cajun spice blend brings rich Bayou flavor to this tender collection of veggies. Served over creamy grits with a squeeze of lemon juice and a sprinkle of fresh parsley—because everything tastes better with parsley. This hearty breakfast will be one Mom remembers long after her special day. A commenter shares, “We love this dish—easy to make and so delicious!”
Vegan Palacinky (Czech Sweet Crepes) on blue and white china plates topped with fresh berries

Vegan Palacinky (Czech Sweet Crepes)

This oil-free vegan take on a popular Czech dessert will leave Mom feeling spoiled but not sluggish. Made with brown rice flour and whole wheat flour, and with sparkling water for extra lightness, the dreamily thin crepes melt in your mouth. Fill with fruit or fruit compote and serve with a drizzle of maple or date syrup. If Mom loves chocolate, make her day by adding vegan dark chocolate shavings or date-sweetened chocolate sauce.
Sweet Potato, Pear, and Blueberry Flatbreads

Sweet Potato, Pear, and Blueberry Flatbreads

Fruit-topped, freshly baked flatbread, now that’s a winning start to the day. Note: This whole wheat dough is incredibly quick to make and is out of the oven in 30 minutes.
Vegan breakfast muffins

Blueberry Oat Breakfast Muffins

Moist, delicious, and easy to throw together, these marvelous muffins are naturally sweetened, and can be gluten-free if you use certified gluten-free oat flour. Pro tip: Don’t have oat flour? Make your own by blending rolled oats in a food processor: 1¼ cups of oats yields 1 cup of flour.
Lemony Spring Pea Toasts with watermelon radishes on a wood cutting board

Lemony Spring Pea Toasts

In these vibrant, fresh-tasting toasts, pink-hued, quick-pickled cauliflower and red onion sit atop a gorgeous lemon-infused green pea-edamame mash. They’ll have Mom springing out of bed in no time!
Oatmeal Breakfast Bake with Berries and Almonds in a white casserole dish

Oatmeal Breakfast Bake with Berries and Almonds

Level up your oatmeal with a tender berry-topped breakfast casserole that’s fragrant with the warming flavors of vanilla and cinnamon. Plump raisins add juiciness to every mouthful, almonds add a nutty crunch, and a drizzle of maple syrup ups the sweetness without overdoing it. Added bonus: You can prep this the night before so that in the morning, while executing other mom-pampering activities, you can simply throw it in the oven to bake for 40 minutes. A fan writes, “I have made this several times—it’s like having dessert for breakfast. Flavourful and nutritious!”

Crispy French Toast Cups with Bananas Foster Topping

These crispy vegan French toast cups, filled with a sweet, gooey banana-orange filling, are a delight to the taste buds. Garnish with your choice of chopped toasted pecans, fresh berries, fresh mint, and/or ground cinnamon.
Black Bean Polenta Cakes with Pepper-Cilantro Salsa on a green plate

Black Bean Polenta Cakes with Pepper-Cilantro Salsa

If hearty and healthy with bold Southwest flavor sounds like your special lady, she’ll love these smoky black bean polenta cakes served with fresh salsa. Shares a fan, “Absolutely delicious! I substituted green onions for the cilantro in the polenta, and it worked out really well!” Tip: To save time, prepare the polenta the day before so that come the big day, all you have to do is slice the polenta and heat in a non-stick skillet until lightly browned.
Spelt Banana-Walnut Bread mini loaves wrapped in parchment paper with a green ribbon bow

Spelt Banana Bread with Toasted Walnuts

These sweet and moist mini banana bread loaves are adorable served with a cup of tea, or wrapped in brown paper as a gift. Walnuts (or any nuts that you’d prefer) add a nutty crunch, while generous amounts of cinnamon give them a yummy, low-key spice flavor, and dates add caramel-like sweetness.
Gluten-Free Chocolate Chip Pancakes drizzled with maple syrup and banana slices

Gluten-Free Chocolate Chip Pancakes

Buckwheat flour, rolled oats, vegan chocolate chips, and coconut flakes combine to make these beloved pancakes. One reviewer writes, "Best pancakes I've ever had. And I've made a lot of pancakes."
photo of a folded vegan chickpea omelette with mushrooms visible inside, topped with diced tomatoes and garnished with microgreens, on a white plate

Chickpea Omelet

Load up this vegan omelette with mushrooms, green onion, or any of Mom’s favorite veggies, and top with your choice of salsa or hot sauce. "My family and I all LOVE this recipe! We eat it often, and not just for breakfast," shares one reviewer.
Berry and Banana Smoothie Bowls - Purple smoothie blend served in bowls, topped with kiwi and coconut

Berry-Banana Smoothie Bowls

Fresh and frozen fruit combines with spinach, nuts, and other goodies to create a bounty of texture and flavor in this vibrant smoothie bowl. 
Banana Split Oatmeal Bowls in a white dish with a bowl of strawberries to the left

Banana Split Oatmeal Bowls

Make Mom’s oatmeal extra special with these creamy, cinnamon-infused oats simmered with banana and date paste. Feel free to get creative with your “sundae” toppings. Fresh fruits like strawberries, pineapple, blueberries, and raspberries work well. You could also add a few nuts, chia seeds, raisins, or a sprinkle of vegan chocolate chips. Writes a fan, “Delish. … I added some walnut and hemp seed.”
tex-mex polenta bowls

Tex-Mex Polenta Bowls

Watch Mom savor every mouthful of this creamy polenta, topped with Tex-Mex flavorings such as beans, avocado, jalapeño, cilantro, and pico de gallo.
homemade chocolate doughnuts orange sauce

Chocolate-Orange Dessert Donuts

Sometimes Moms want donuts for breakfast! And why not, when they’re as healthy as these. An oat flour base combines with orange zest and juice, cocoa powder, and tahini for a richly flavored, citrusy donut the whole family will love. Serve with orange sauce and shaved vegan chocolate. To make these gluten-free, be sure to use certified gluten-free oat flour. “So good! Glaze is a must,” writes one fan.
roasted vegetable breakfast hash

Roasted Vegetable Breakfast Hash

A tofu-mustard sauce adds scrumptious flavor to this colorful root vegetable hash, featuring potato, sweet potato, beet, parsnip, carrot, and Brussels sprouts.
Tortilla Española with Potatoes and Red Sweet Peppers

Tortilla Española with Potatoes and Red Peppers

For potato-loving moms, this rustic Spanish tortilla will be a real treat. Note: This recipe takes a bit over an hour—most of it baking time—so you might want to start Mom off with a cup of tea!
Gajjar No Halvo Baked Oatmeal in a brown bowl, with white milk surrounding the oatmeal square; a garnish of flower petals is visible around outside of the bowl

Gājjar No Halvo Baked Oatmeal

Dr. Sheil Shukla’s vegan take on a popular Indian dessert is healthy enough to eat any time of the day and yummy enough for a special-occasion brunch. Ready in 30 minutes, this easy bake delivers big on flavor and is packed with nutritious ingredients. The aroma of warming spices fills the kitchen while the oats get thick and creamy in the oven. Chia seeds and flaxseeds add extra oomph and thicken it up, while grated carrots, ripe bananas, and dates add the perfect dose of sweetness. Serve with warm plant-based milk, a drizzle of maple syrup, and a pinch of cinnamon. One reviewer says, “The flavor and texture are unique and a great alternative to everyday oatmeal.”
chocolate lover's quinoa breakfast bowl wordpress

Chocolate Lover’s Quinoa Breakfast Bowls with Pears

The tried-and-true pairing of chocolate and pear once again knocks it out of the park in this simple quinoa breakfast bowl.
There are many good recipes for scrambles, but most call for tofu. In this vegan scrambled eggs recipe, cauliflower takes it's place—with delicious results.

Breakfast Scramble

Vegan scrambles usually star tofu or chickpea, but this veggie-licious one stars cauliflower. The cruciferous powerhouse makes a hearty fiber-rich base and eagerly soaks up the turmeric, nutritional yeast, and other seasonings. One fan writes, “I love this, and make it whenever cauliflower is at its best.”
Vegan Potato Bread cut into slices on a wood board

Vegan Potato Bread

If you’re planning a morning at home with Mom, this fabulous potato bread will steal the show. It takes three hours to make, but as with most breads, a good amount of the time is in the rising. Serve with Creamy Corn Butter, Sweet Potato Butter, avocado and tomato, or other yummy toast toppers. This would also make a great gift. Notes one writer, “OMG. I’ve made it three times. I promise you it’s foolproof.”
Israeli Breakfast Salad Wrap

Israeli Breakfast Salad Wrap

Stuffed with creamy hummus, cooling cucumber, and tangy tomato, Mom will love sinking her teeth into these scrumptious whole wheat wraps. Lemon juice adds brightness, and finely chopped scallions lend a hit of sharp flavor that perfectly complements the other ingredients. “Very nice, fresh, and bright,” writes a fan.
coffee cake recipe

Yuca Coffee Cake with Walnuts and Orange Zest

Cake for breakfast? Yes, please! Fragrant with orange zest and cinnamon, and made with yuca flour (also known as cassava flour), this moist, single-tier cake is best served with a cup of hot or cold tea.
Strawberry Rhubarb oatmeal

Strawberry Rhubarb Oatmeal

Oatmeal never tasted so good: Creamy, slightly tart, and with sweet strawberry flavor, this is a great special occasion breakfast.
vegan pancakes

Vanilla Pancakes with Strawberry-Cherry Ice Cream and Warm Chocolate Sauce

These light and fluffy vanilla pancakes, topped with a naturally sweetened chocolate sauce and Strawberry-Cherry Ice Cream, will have Mom smiling from ear to ear. If you don’t have the bandwidth for making all three components then serve with chocolate sauce and fresh berries, or skip the sauce and serve with Strawberry-Cherry Ice Cream. Tip: To make these gluten-free, substitute a gluten-free flour mix for the all-purpose flour.

More Vegan Brunch Recipes

Find even more healthy plant-based brunch recipes below! 

Can’t decide between sweet or savory? We’ve rounded up the best vegan waffle and pancake recipes to satisfy both sides of your palate.

From perfectly seasoned hashes to frittatas to muffins and more, these are our favorite healthy vegan recipes to make for brunch.

This post was originally published on May 1, 2017, and has been updated.

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About the Author

Headshot of Lisa Esile, MS

About the Author

Lisa Esile, MS

Lisa Esile is an author, illustrator, blogger, vegetable gardener, and whole-food enthusiast with a special fondness for potatoes. She has a master’s degree in human nutrition and is passionate about showing people how to live happier, healthier lives. She is the author of Reach Your Big Calm and the co-author of Whose Mind Is It Anyway? Find her on Facebook.
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